FORAGER Olivia Dillan

Olivia Dillan left the tech industry after 30 years, to, well, spice things up. At Spice Ace, the charming Pacific Heights shop she owns with her husband, Ben Balzer, Dillan showcases seasonings from around the globe, many of which she found during her travels in the months before opening.

“Iwanted a store filled with small joys, where you come in, have a good time, and not spend a lot of money,” Dillan says. “As the consummate shopper and traveler, that’s really what I’m always looking for.”

And Spice Ace delivers. Dillan sells her wares to industry pros, locals and tourists, and does a good business online aswell.

The proprietor likes to eat in her Pac Heights hood and beyond, but often be found cooking at home— and testing her goods— aswell. Cooking at home: “I love marinara sauce”— made with plenty of dried herbs and spices —“and good pasta dishes. I also love making Southwestern foods, using different types of spicy chiles. I like things with a little punch.” Seasoning advice: “Start with the blends. Things like vadouvan and French market seasoning”— made from shallots, mixed green herbs and ground green peppercorns — “are really popular. For people who aren’t sure of themselves in the kitchen, blends inspire confidence. The other good place to start is with different types of salt and pepper. You can transform things just by sprinkling; you don’t need to cook or heat anything up.” Eating out: “SPQR ismy favorite restaurant in the city. I love the pastas, and often whenmy husband and I go, we’ll each order three different kinds. I also love Flour + Water, and I’m still a huge fan of Gary Danko.”